Hawaiian Chicken Kabobs
These Hawaiian Chicken Kabobs are anything but boring and taste like a summer party in your mouth! With juicy pineapple, colorful bell peppers and savory onion, these chicken kabobs are fresh and delicious, perfect for outdoor entertaining and summertime parties. Author: Amy Johnson Recipe Type: Main Dishes Total Time: PT1H40M
Prep time:
Cook time:
Serving size: 4
Calories per serving: 282
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 282
1/4 cup soy soy sauce (or tamari)
1/4 cup canned pineapple juice
3 tablespoons honey (or brown sugar)
2 tablespoons sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup cold water whisked
1 tablespoon cornstarch
4 boneless, skinless chicken breasts, trimmed and cut into 1 1/2-inch pieces
3 - 4 (colors of your choice) green bell peppers, cut into 1 1/2-inch pieces
1 large red onion, cut into 1 1/2-inch pieces
2 cups pineapple chunks
1 - 2 tablespoons olive oil (or more sesame oil)
oil or grill cooking spray for grill grates
Directions:
Create marinade* in a small sauce pan over medium heat by whisking together soy sauce, pineapple juice, honey, sesame oil, garlic powder, ground ginger, salt and pepper. Bring to a simmer. Separately, whisk together cold water and corn starch until combined. Slowly stream cornstarch mixture into marinade. Whisk all together. Return to a simmer; allow to simmer, whisking occasionally, for 3-4 minutes until marinade thickens. Remove from heat. Set aside.
Place diced chicken in a large plastic zip-top bag or bowl. Add half of marinade; toss to coat chicken. Seal/cover chicken; refrigerate at least 1 hour up to 4 hours.
If using wooden skewers, soak in water for at least 30 minutes.
Preheat grill to medium heat.**
Alternately thread chicken, peppers, onion and pineapple onto skewers. Brush olive oil on vegetables.
Oil grill grate. Place kabobs on grill over medium heat. Grill, turning every 4-5 minutes and basting with remaining marinade until chicken is done; about 15-20 minutes.
Source: shewearsmanyhats.com
Place diced chicken in a large plastic zip-top bag or bowl. Add half of marinade; toss to coat chicken. Seal/cover chicken; refrigerate at least 1 hour up to 4 hours.
If using wooden skewers, soak in water for at least 30 minutes.
Preheat grill to medium heat.**
Alternately thread chicken, peppers, onion and pineapple onto skewers. Brush olive oil on vegetables.
Oil grill grate. Place kabobs on grill over medium heat. Grill, turning every 4-5 minutes and basting with remaining marinade until chicken is done; about 15-20 minutes.
Source: shewearsmanyhats.com